Ditch the Velveeta in favor of this Chili Con Queso! Made with real cheese and flavored with roasted tomatoes and hatch chiles, you will never make Chili Con Queso any other way again!
This week, we’ve been having a bit of a “fiesta” around here… the occasion being the arrival of an ENTIRE case of Hatch chiles from Melissa’s Produce!
If you haven’t become acquainted with Hatch chiles, let me introduce you….
These my friends are Hatch chiles. Now, you might not think these are the most beautiful things you’ve ever seen – but remember, looks can be deceiving. These famous southwestern chiles are named after the original growing area of Hatch, New Mexico and are prized not only for their meaty flesh but also for their typically mild- medium heat. When roasted, they have an almost floral aroma and a touch of sweetness to them – and let me tell you they are the BEST roasted chiles you will ever have.
End of discussion.
So, why all the fuss and bother now? Well, these chiles are only in season for a very short time – and so “those in the know” buy up a bunch, gorge themselves on them and, if they are smart, freeze some of the roasted chiles for later.
Which is exactly what I did – in that order.
Now, if the idea of roasting a caseload of chiles is NOT on your top 10 Favorite Things to Do in the World list well… you are going to love me for this one… there are “chile roasts” going on all over the place where you can buy already roasted Hatch chiles.The wonderful people at Melissa’s Produce have even put together a list of various “chile roastings” around the country for your convenience.
Uh huh, you heard that right – you can buy FRESHLY ROASTED Hatch chiles and then can get right down to the best part – the cooking and eating!!!
I decided to start with the classics – or in this case Chile Con Queso – which to my mind is one of the best ways to start off any fiesta. But this is NOT your Velveeta and canned tomato version. No siree. These chiles deserve something much better – and that is exactly what they got. This just “might” be the best Queso I have ever made and although it requires a few more steps then cutting up some cheese, opening a can and nuking it in the microwave I can promise you it is worth the effort.